Job Description (JD)
| Nama Program | PENYEDIAAN DAN PENGHASILAN MAKANAN [I561-005-2:2022] |
|---|---|
| Kod CU | I561-005-2:2022-C02 |
| Competency | Core |
| Tajuk CU | Perform vegetable and potato cuts |
| Penerangan CU | Perform vegetable and potato cuts describes the competency in vegetable and potato cuts productions based on type of cuts and shapes (dice, slice and strip). The person who is competent in this CU should be able to determine type of vegetable and potato cuts, mise-en-place for vegetable and potato cuts and prepare vegetable and potato cuts. The outcome of this CU is type of cuts and shapes (dice, slice and strip) of vegetable and potato produced meet the quality standard as specified by the foodservice organisation. |
| Tempoh Latihan | 42 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to produce type of cuts and shapes (dice, slice and strip) of vegetable and potato which meet the quality standard as specified by the foodservice organisation. Upon completion of this competency unit, trainees should be able to: 1. Determine type of vegetable and potato cuts. 2. Mise-en-place for vegetable and potato cuts. 3. Prepare vegetable and potato cuts. |
| Pra-Syarat | Completed I561-005-2:2022-C01-Practise kitchen hygiene and safety procedure. |